Description
These delicious keto blueberry muffins are made with almond flour for a low-carb treat.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup erythritol
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, erythritol, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, almond milk, and vanilla extract.
- Combine wet and dry ingredients and mix well.
- Fold in blueberries gently.
- Pour batter into a lined muffin tin.
- Bake for 20-25 minutes until golden brown.
- Let cool before serving.
Notes
- Store in an airtight container for up to a week.
- You can substitute blueberries with other berries.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Keto Blueberry Muffins, Almond Flour Muffins, Low Carb Muffins